Today, I just want to share
with you the quotes from the article a friend sent to me recently. This is so
promising! You are not alone in your efforts to change your S.A.D. diet
(standard American diet.)
At Lyfe
Kitchen (the name is an acronym for Love Your Food Everyday), all the cookies
shall be dairy-free, all the beef from grass-fed, humanely raised cows.
At Lyfe Kitchen there shall be no butter, no cream, no white
sugar, no white flour, no high-fructose corn syrup, no GMOs,
no trans fats, no additives.
Lyfe’s ambition is to open hundreds of restaurants
around the country, in the span of just five years.
The cofounder and chief executive of Lyfe is Mike
Roberts, former president and chief operating officer of McDonald’s.
He was going to be a priest.
”Instead, the young Roberts launched himself into a 29-year career at McDonald’s, culminating in three years as president of American operations and then two more as president of the whole corporation. During his years as a top executive, Roberts often tried to push the chain toward healthier fare, such as mango strips, slinky-shaped carrots, and yogurt. At one point he even explored the possibility of a vegan McNugget. (“People would look at him like he was a Cyclops,” Donahue says.) In 2006 he resigned; soon after his non-compete agreement expired, he pulled together two of Oprah’s celebrity chefs, Art Smith and Tal Ronnen, and had them create a sample menu for what was to become Lyfe Kitchen.
”Instead, the young Roberts launched himself into a 29-year career at McDonald’s, culminating in three years as president of American operations and then two more as president of the whole corporation. During his years as a top executive, Roberts often tried to push the chain toward healthier fare, such as mango strips, slinky-shaped carrots, and yogurt. At one point he even explored the possibility of a vegan McNugget. (“People would look at him like he was a Cyclops,” Donahue says.) In 2006 he resigned; soon after his non-compete agreement expired, he pulled together two of Oprah’s celebrity chefs, Art Smith and Tal Ronnen, and had them create a sample menu for what was to become Lyfe Kitchen.
He sees brussels sprouts as a viable alternative
to french fries, and he has built an ingenious process to realize
that vision. “I believe it to my core,” Roberts says. “People say, ‘I have not
had a brussels sprout in 10 years, but I will have these four
times a week.’” Lyfe Kitchen’s one restaurant is on track to serve
more than 10,000 pounds of the little cabbages in its first year—by means of the
brutal efficiencies McDonald’s once put into the lowly potato.
Unlike the sit-down bistros where gourmet food is
generally prepared and served, Lyfe sees
each brussels sprout as merely a cog in a vast clockwork, a system
that is set into motion as a customer approaches the counter, gives their name,
and places an order. Once that order is sent electronically to the kitchen, a
cashier hands the customer a coaster. RFID strips beneath every table pick up the signal
from the coaster and send it back to the kitchen. That’s how the runner—someone
other than the person who took your order—knows where you are sitting, what you
have ordered, and your name.
Lyfe sees Whole Foods as a model for how responsible
food consumption can shift the marketplace. “We’re really, really early,”
Roberts says. “There are 80 million people who have become much more aware of
the food they eat. And that’s going to continue as far out as we can see.”
“We’re in the middle of the first stage of the food revolution,”
Mike Roberts says. “I’m dreaming of a place where science, medicine, producers,
farmers, and restaurateurs meet to say we are on a journey together.”
The full article can be viewed here
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